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Kombucha is the Western name for a fermentation of sweetened tea using lactobacilli and yeast cultures.

Contents 1 Biology of Kombucha 2 Medical properties 3 History and etymology 4 The Russian "tea mushroom" 5 Preparation 6 References 7 External links

Biology of Kombucha

The tea contains a symbiosis of yeast species and acetic acid bacteria, mostly Bacterium xylinum. Species of yeast found in the tea can vary, and may include: Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii.

Medical properties

Some studies have found potent anti-stress, hepato-protective, antioxidant and immunomodulating properties in Kombucha preparations given to rats. However, rare, serious health problems have also been attributed to drinking or preparing Kombucha. Reports of adverse reactions include liver damage, metabolic acidosis, cutaneous anthrax infections, and death. This happens if the vessel used for preparation is made of plastic, contains lead glazing, or if the drink becomes contaminated and grows mold during fermentation; it can be avoided by ensuring cleanliness during preparation.

History and etymology

Its first recorded use is said to have been during the Qin Dynasty of China (221 BC), though the first confirmed evidence of its existence is of Russian origin and dates from the Early Modern Age, when tea first became affordable in Eastern Europe.

The name Kombucha is pseudo-Japanese. In Japanese this word denotes a tea-like infusion (cha) made from brown kelp (kombu). This Japanese Kombucha is not fermented and does not contain parts of the tea plant. It is not sweet, but sometimes it is salted. It tastes like a thin soup and it is a favourite food for convalescense of sick persons who cannot yet eat stronger food. The naming of the Western "Kombucha" was likely caused by a misunderstanding around the year 1900, e.g. someone from Eastern Europe reading an unclear description of the Japanese Kombucha and wrongly equating it with the fermented tea that he knew.

The Russian "tea mushroom"

In Russia, Kombucha culture is used to make a popular fermented beverage. Since introduction in early 1900 after Russo-Japanese War, Kombucha culture (called in Russia chayniy grib, чайный гриб - tea mushroom) became widely popular with Russians. Sometimes the resulting drink is referred to as "tea kvass" or simply "kvass", although it tastes different.

Preparation

The beverage is made by placing what is often mistakenly referred to as a tea mushroom (a symbiotic colony of yeast and bacteria) in a jar, usually a 3 liter glass container, then pouring in cold black tea with sugar. In about 8-12 days, the first portion of the beverage is ready; part of it is removed for consumption, and more tea with sugar is added to fill the jar. A mature kombucha is several centimeters thick and produces a portion of beverage every day. Once a month or two, the liquid needs filtering. If it becomes too sour, remove it, wash the kombucha in water and leave it for a night in clear water, then replace it with its usual sugared tea environment. As the kombucha slowly grows, from time to time slices are taken off it, which can be used to start new kombuchas in separate containers. Approximately ten percent of the liquid from each batch is typically kept as a "starter" liquid for the next preparation.

References

• Dipti, et al. Lead induced oxidative stress: beneficial effects of Kombucha tea. Biomed Environ Sci. 2003 Sep;16(3):276-82.
• Ernst, et al. Kombucha: a systematic review of the clinical evidence. Forsch Komplementarmed Klass Naturheilkd / Research in Complementary and Classical Natural Medicine 2003;10:85-87.
• Pauline, et al. Studies on toxicity, anti-stress and hepato-protective properties of Kombucha tea. Biomed Environ Sci. 2001 Sep;14(3):207-13.
• Phan, et al. Lead poisoning from drinking Kombucha tea brewed in a ceramic pot. Med J Aust. 1998 Dec 7-21;169(11-12):644-6.
• Teoh, et al. Yeast ecology of Kombucha fermentation. Int J Food Microbiol. 2004 Sep 1;95(2):119-26.
• Cutaneous anthrax associated with the Kombucha 'mushroom' in Iran. JAMA. 1998 Nov 11;280(18):1567-8.
• Frank, Günther W. How to make your own Kombucha Tea. Kombucha. Ennsthaler Gesellschaft GmbH & Co KG: 1991.
• "How To Make Kombucha" http://users.bestweb.net/~om/kmi/manual.html Recipe by Beverly Ferguson. 2003.
• "Kombucha Drops-Kombucha Extract" Article http://users.bestweb.net/~om/kmi/kombuchadrops.html

External links

• Worldwide distributors of Kombucha Cultures & ready made Kombucha Tea
• FDA Fact Sheet
• Kombucha Center Home Page
• Paper about the science, history and cultivation of Kombucha by mycologist, Paul Stamets
• Kombucha Manna Drops Note: this is a commercial site selling the mentioned drops
• Kombucha and Waterkefir

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